Check out the above post about Vitamin C and Colds. I have created a stew PACKED with sources of Vitamin C!
I hope you enjoy!
Supplies:
Dutch oven
Wooden Spoon
Ingredients:
1 tsp olive oil
2 tsp Greek seasoning ( https://neversayneverwellness.com/2020/03/15/onion-garlic-and-salt-free-greek-style-seasoning/) or ½ teaspoon each- black pepper, marjoram, oregano, fennel seed and ¼ teaspoon red chili flakes
1.5 lb kabocha (or other winter squash cubed)
10 oz cherry tomatoes
10 oz baby spinach fresh
1.5 lbs mixed colors bell peppers cut into thin strips
2 tablespoons capers- rinsed for one minute
1 cup + 2 cups bone broth
2 tablespoons coconut aminos
Juice of one lime
Juice of one lemon
Juice of one orange
2 tablespoons arrowroot starch
Instructions:
Heat olive oil in the Dutch oven on medium heat
Add kabocha and seasoning mix and sauté
Instead of adding more oil while you cook, add small amounts of bone broth to avoid sticking as the squash cooks
Continue to sauté for 5 minutes or until squash is fork tender
Add bell peppers and sauté continuing to add bone broth as needed to avoid sticking
Cook bell peppers until fork tender
Add tomatoes
Using a potato masher mash half of the tomatoes to break apart. Some of the squash will also break down which actually thickens and adds even more flavor!
Cook all together for 5 minutes
Add remaining bone broth, lemon juice, lime juice, orange juice, coconut aminos and capers and bring to a boil, simmer for 5-10 minutes
Stir in arrowroot starch and stir continuously for 1-2 minutes until thickens
Add spinach and stir to wilt
Enjoy!
